Chocolate Chip Cookie Dough Nicecream

I scream, you scream, we all scream for Rachel’s (@rawberryfields) nicecream!

Move over Ben & Jerry’s, this ingenius recipe is not only mouth-wateringly delicious, it’s also completely healthy – meaning you need not feel any guilt finishing the entirety in one go! The recipe is quick, simple and requires few ingredients making it the perfect mid-week treat! It’s also dairy-free, gluten-free, completely natural and topped with our low-GI coconut syrup – what’s not to love? Let’s get mixing!

1. Begin by evenly spreading your chickpeas on a tray lined with greaseproof paper, then cooking for approximately 15 minutes (or until dry & slightly roasted) at 200 degrees celsius.
2. Next blitz your dried chickpeas, maple syrup, peanut butter, vanilla bean paste, cinnamon and salt in a food processor until nice and smooth.
3. Pop your cookie dough mixture into a bowl and stir in your chocolate chips, before separating the mix into chunks similar in size to a tablespoon. Place in the fridge and move onto your nicecream.
4. Blitz your sliced banana in the food processor until creamy then add the vanilla bean paste and peanut butter and blitz again until it resembles ice cream.
5. Finally throw in a handful of broken cookie dough balls and serve with generous lashings of coconut syrup.